Spike's & Jamie's Recipe Collection & a Whole Lot More!

Stuck in someone else's frames? break free!

Recipes from Spike & Jamie

Back  <>  Home  <>  Next

Contents Disk 22

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



































































10 cups Flour

1 1/2 teaspoons Baking Soda

1 1/2 tablespoons Baking Powder

1 3/4 cups Powdered Milk

3 teaspoons Cream of Tartar

2 1/2 cups Vegetable Shortening

In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip baggies. Label. Store in a cool, dry place.

Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX.

Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons.

All Purpose baking mix can be used for a variety of different items, similar to the 'Bisquick' brand baking mix sold in stores. By making your own mix, you can not only save money, but control the ingredients used in your family's foods. You can purchase a copy of my book, 'All Purpose Mix & More ' containing this and many other recipes for other mixes and recipes using these mixes, from the RF4RP website at: http://www.realfood4realpeople.com/books.html



1 tablespoon soy sauce

1 boneless, skinless chicken breast piece

1 cup oil, peanut preferred, for frying

4 cups coarsely shredded napa cabbage

1/2 bunch Chinese broccoli, coarsely shredded to yield 3 cups

3 1/2 ounces wonton wrappers, finely shredded

1 medium carrot, peeled and sliced into thin coins to yield 3/4 cup

1 piece of ginger, 1 ounce, peeled and finely sliced into discs to yield 1/4 cup

2 cloves garlic, peeled, halved lengthwise, green sprout removed and finely

sliced crosswise to yield 1 1/2 tablespoons

1/2 teaspoon salt

1/2 teaspoon sugar

1 cup coarsely chopped coriander leaves, plus whole leaves for garnish

1 1/2 cups chili mayonnaise (recipe follows)

Bring 1 quart water to a boil in a saucepan. Add soy sauce and chicken breast. Adjust heat to a simmer and poach breast until cooked through, about 10 minutes. Drain. When breast is cool enough to handle, shred meat by hand. Heat oil in a wok. Fry separately until crisp, then drain and place on paper towels the cabbage (in 2 batches), broccoli (in 2 batches), wontons, carrot, ginger and garlic (cook carrots 2 minutes, add ginger, cook 1 minute, add garlic and cook until golden). Combine in a bowl and season to taste with salt and sugar.

Add shredded chicken to fried ingredients, toss and portion onto plates. Garnish with coriander and serve with chili mayonnaise on the side. Three or four servings.

Note: To prepare chili mayonnaise, add the following to 1/2 cup of prepared

mayonnaise: 3/4 teaspoon chili oil; 1 teaspoon each minced ginger, minced garlic and soy sauce; 2 teaspoons rice vinegar. Stir well.



1 cup Butter

1 1/2 cups Granulated Sugar

2 large Eggs

1 tsp. Vanilla Extract

2 2/3 cups All-purpose Flour

1 tsp. Salt

1 tsp. Baking Soda

1 large Baby Ruth Candy bar, chopped

In a large mixing bowl, cream together the butter and sugar until lemony in color. Add the eggs and vanilla extract, then blend well again.

In a separate mixing bowl, sift together the flour, salt, and baking soda. Add the dry ingredients to the creamed mixture and blend well, working the cookie dough with a wooden spoon. Fold in the chopped Babe Ruth Candy Bar, and refrigerate the cookie dough for about an hour, or overnight, if it's easier. (4 dozen cookies)

Pre-heat your oven to 375-F degrees. Drop by the cookie dough by the teaspoonful onto ungreased cookie sheets. Bake for about 8 to 10 minutes, or until golden brown.


Remove the cookies from the oven and let stand for about 5 minutes before transferring to a rack to cool completely. Great when served with milk and the story of "Baby Ruth."


1 1/2 cups sifted all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup sugar

1/3 cup shortening

1 egg, beaten

1/4 cup milk

1/2 cup grated raw apple

* Topping:

1/3 cup sugar

1 teaspoon ground cinnamon

1/2 cup melted butter

Sift together flour, baking powder, salt, nutmeg and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together egg, milk and apple. Add to dry mixture and mix quickly. Pour batter into greased muffin tins in which an individual muffin container

measures 2 1/2 inches across and 1 1/4 inches deep. Fill tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes or until golden brown. For the topping, combine the 1/3 cup sugar and 1 teaspoon cinnamon in a shallow bowl. When doughnuts are done baking, immediately remove from pans and roll in the melted butter, then in the sugar-cinnamon mixture. Makes 12; serve warm.


Nonstick spray coating

4 small sweet potatoes (about 1 pound)

1 tablespoon butter or maragine, melted

1/4 teaspoon seasoned salt

Dash ground nutmeg

Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine butter or margarine, salt, and nutmeg. Brush onto potatoes. Bake in a 450° F oven 20 minutes or until brown and tender. 4 side-dish servings.


5 3/4 cups Flour -- (5 3/4 to 6 1/4 cups)

2/3 cup Sugar

2 packages Active Dry Yeast

1 teaspoon Salt

3/4 cup Water -- reserved from boiling potatoes

1/3 cup Butter or Margarine

3 Eggs -- at room temperature

1 cup Potato, mashed -- at room temperature*


1 1/2 cups Brown Sugar -- packed

1 1/2 teaspoons Cinnamon -- ground

1/3 cup Butter or Margarine -- softened

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and potato; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid

Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Meanwhile, combine ingredients for topping. Blend well. Punch dough down and turn out onto lightly floured surface. Divide into 2 equal pieces. Roll to fit 2 greased 9- × 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With finger, make indentations in dough at 1-inch intervals. Sprinkle topping evenly over dough, filling indentations.

Bake at 375 degrees F for 15 to 20 minutes or until done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cool on wire racks. Makes 2 coffeecakes.

For Freezing To Bake Later: Place rolled dough into pans as described above, then sprinkle topping evenly over dough. Cover pans tightly with a double layer of foil, label and freeze immediately to prevent rising. To bake, thaw for 3 - 4 hours at room temperature, until dough has risen to double in size, then make finger indentations as described above, rearranging topping as needed. Bake at 375 degrees F for 15 - 20 minutes or until done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cool on wire racks.


Prepare dough as directed and let rise (or rest) once. Omit topping. Punch dough down and turn out onto lightly floured surface. Knead in 1 cup toasted, blanched slivered almonds and 1 cup chopped dates. Divide dough in half. Roll each to 7- × 11-inches. Roll up from short sides and pinch seams and ends to seal. Place in 2 greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. With sharp knife, make lengthwise slash (1/8-inch deep) on top of

loaves. Brush with 1 lightly beaten egg white and sprinkle with 1 tablespoon sugar and 2 tablespoons blanched, slivered almonds, dividing evenly. Bake at 375ºF for 40 minutes or until done. Remove from pans and cool on wire racks. Makes 2 loaves


Prepare dough as directed except add 2 tablespoons grated orange peel along with water. After first rise (or rest), punch dough down. Divide dough into 24 equal pieces. Form into balls. Place 1-inch apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Prepare topping as directed. Pat 1 scant tablespoon topping on each roll. Bake at 375ºF for 20 minutes or until done. Switch position of pans on oven racks halfway through baking time for even

browning. Remove from sheets and cool on wire racks. Makes 24 rolls


2 tablespoons butter

6 medium carrots, thinly sliced diagonally

1/4 teaspoon salt (optional)

1 tablespoon dried or 3 tablespoons fresh basil

Melt butter in heavy skillet. Add other ingredients. Cover and simmer gently 10 to 12 minutes or until carrots are crisp tender. You may finish with a spritz of lemon juice and cook another 30 seconds to blend flavors. Makes 6 servings.


2 (9 oz) pkgs frozen French-style green beans

1 (4 oz) can sliced mushrooms, drained

1/3 cup Italian reduced-calorie salad dressing

1/4 cup sliced green onions

1/8 tsp dried whole basil

1/8 tsp ground black pepper

6 medium tomatoes

Cook green beans according to package directions, omitting salt; drain well. Combine beans and next 5 ingredients in a medium bowl. Cover and chill for 3 to 4 hours. Cut off top of each tomato; scoop out pulp, leaving shells intact (reserve pulp for other uses). Invert tomato shells on paper towels to drain. To serve, fill tomato shells with bean mixture. Yield: 6 servings.


1 cup butter -- softened

3/4 cup powdered sugar -- sifted

2 1/4 cups all-purpose flour

1/2 cup pecans -- finely chopped

4 eggs

1 1/2 cups sugar

1/2 cup lemon juice

1 teaspoon baking powder

1 1/2 cups fresh or thawed frozen blueberries

Preheat oven to 350 degrees F. Beat butter in medium-sized bowl with mixer until fluffy. Add powdered sugar; beat until combined. Beat in 2 cups of the flour. Stir in 1/4 cup of the pecans. Press on bottom of greased 13- x 9-inch baking pan. Bake 20 minutes or until golden. Meanwhile, for filling, combine eggs, sugar, lemon juice, baking powder, and remaining 1/4 cup flour in large bowl. Beat with mixer on medium speed 2 minutes. Sprinkle berries over prepared crust. Top with filling and remaining 1/4 cup pecans. Bake 30 to 35 minutes longer or until set and top is lightly golden. Cool. Sift additional powdered sugar over top. Cut into bars. Store leftovers, covered, in refrigerator. 24 bars


8 oz Cream Cheese Softened

1/2 c Ricotta Cheese

1/4 c Sugar

1 ts Orange Peel, Grated

6 8-inch Flour Tortillas * warmed

1/4 c Apricot Preserves

1 lg Egg, Beaten

2 tb Butter, Softened

1 c Apricots, Sliced

Apricot Basting Sauce * optional

Prepare apricot basting sauce; set aside. Heat oven to 475 degrees. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce. Yield: 6 Servings


1 1/2 cup unsifted flour

1 cup oats

3/4 cup firmly packed brown sugar

1/4 cup wheat germ

1/2 cup margarine or butter, softened

2 teaspoons vanilla extract

1 1/2 cups chopped walnuts

1 cup golden raisins

1 (6 ounce) package dried apricots, chopped (1 cup)

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

Preheat oven to 350 degrees (325 degrees for glass dish). In large bowl, combine flour, oats, sugar, wheat germ, margarine and vanilla; mix until crumbly. Reserving 1/2 cup crumb mixture, press remainder on bottom of 13X9 inch baking pan. In large bowl, combine nuts, raisins, apricots and sweetened condensed milk; spoon evenly over crust. Top with reserved crumb mixture; press down firmly. Bake 25 minutes or until

edges are lightly browned. Cool. Cut into bars. Store covered at room temperature.





1/4 cup butter

1/3 cup chopped or sliced Almonds

1/3 cup Light Corn Syrup

1/3 cup Brown Sugar, firmly packed

1 Tbs. Water

1/3 cup Crisp Rice Cereal, coarsely crushed

Melt the butter in a medium skillet over moderate heat. Add the almonds to the sizzling butter and sauté for about 5 minutes, or until brown. Add the corn syrup, sugar, and water. Heat thoroughly, until mixture is bubbly and sugar is dissolved. Stir in the

rice cereal and serve immediately over vanilla ice cream.


4 lbs. Fresh asparagus

1 lb. Butter

2 C. Flour

2 C. Chablis

4 tsp. Lemon Zest

2 C. Half and Half

2 C. Milk

16 oz. Ricotta Cheese

8 whole Eggs

1 box Lasagna Noodles

9 boneless skinless Chicken Breasts, cooked

1 lb. Mozzarella Cheese

1 lb. Parmesan Cheese

Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the

noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Topping of red sauce and sprinkle with Parmesan cheese.


1/2 lb Penne or pasta shells

2 cups Diced cooked chicken

1 cup Pesto sauce (recipe follows)

12 Cherry tomatoes, halved

In a large saucepan of boiling salted water, cook the pasta until just tender, about 10 minutes. Drain & rinse under cold water until cool; drain well. In a large serving bowl, combine pasta, chicken & Pesto sauce. Toss to coat with sauce. Garnish with tomatoes. Serve at room temperature or slightly chilled.

Pesto Sauce

1/2 cup Olive oil, preferably extra-virgin

1/4 cup Pine nuts or walnuts

2 Garlic cloves

1/2 tsp Salt

2 cups Fresh basil leaves

3/4 cup Parmesan cheese, grated

1/4 cup Romano cheese, grated

Place oil, nuts, garlic & salt in a blender or food processor. Process until nuts & garlic are finely chopped. Add basil & process until finely chopped. Stir in Parmesan & Romano cheeses. Serves 5


4 cups Chicken -- cooked, chopped

6 ounces Cream Cheese -- softened

2 tablespoons Chives -- chopped

4 tablespoons Milk

1 cup Seasoned Croutons -- crushed

4 packages Refrigerated Biscuits -- crescent roll dough

1 stick Butter -- melted

Salt -- to taste

Mix chicken, cream cheese, chives, milk, and salt in a bowl with your hands to make filling., and store in 2-1 quart sized bags. Put crouton crumbs in another 2-1 quart bags, attach it to bag of filling, and freeze. Refrigerate rolls.

To serve: Thaw chicken mixture. Preheat oven to 350*. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the halves will not separate. Place about 1/4 cup of mixture in center of each rectangle. Fold dough over filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on baking

sheet and bake for 20 minutes or until golden brown.


Tips for baking the best chocolate chip cookies:

Use butter that is soft, but still a cool room temperature, rather than runny.

Chill the cookie dough in the refrigerator after mixing, up to three days, so it is firm when you drop the batter on the baking sheet. Do not freeze.

Use cool baking sheets, never hot ones just out of the oven or the cookie batter will separate and puddle.

Use vegetable shortening (Crisco) or a vegetable cooking spray, like Pam, for greasing the baking sheets.

2 tablespoons of dough will make a 3-inch cookie and 3 tablespoons of dough will make a 4-inch cookie.

To judge when a cookie is perfectly done, press gently on the center. It is done if it springs back. The edges will not be brown. Do not overbake or they will be dry (you want moist and chewy); cookies set up as they cool.


A good way to use chipotles is to puree a whole can in a blender or food processor. The puree can be used to season soups, stews, and other foods. They have a wonderful smokey flavor. Chipotles are very hot, so a little goes a long way. The recipes in the book that called for the chipotles, only used one teaspoon of the puree. The puree will last almost indefinitely in the refrigerator. The book advised covering the puree with a thin layer of oil, if it will be kept for a long period of time. Here are a couple of recipes from the book:


1/4 LB unsalted butter, softened

1 tsp chipotle puree

1/4 tsp cinnamon

1/4 salt

Fresh lime juice

Cream the butter with the chipotle, cinnamon, and salt. Add lime juice, starting with 1/2 tsp, then adding more to taste. Use brushed over grilled potatoes, summer squash, and onions. (I think this would be good with baked winter squash such as acorn or butternut, as well as with roasted sweet potatoes.)


1 Tbsp Champagne vinegar

2 Tbsp fresh lime juice

1/2 tsp Dijon mustard

1 tsp chipotle puree

1 garlic clove, finely chopped

1/2 tsp salt

5 Tbsp light olive oil

Combine vinegar and lime juice in a small bowl. Whisk in mustard, puree, garlic, and salt. Slowly whisk in the oil to emulsify. The vinaigrette was used as a dressing for a grilled potato salad. You could also use it as a dressing for Southwestern-style salads with pasta, beans, lentils, or cooked grains as the main ingredient.


1/2 cup semisweet chocolate chips

1 1/4 cups all-purpose flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or margarine

1/2 cup peanut butter

1 egg

Heat oven to 375 degrees F. In small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat; let cool. Lightly spoon flour into measuring cup; level off. In large bowl, combine remaining ingredients; mix well. Add melted chocolate and stir just enough to marble. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 11 minutes or until light golden brown. Let cool 1 minute before removing from cookie sheets. Yield: about 3-1/2 dozen cookies (2 cookies per serving).


1/2 cup orange marmalade

2 tablespoons bottled white horseradish

3 teaspoons minced garlic

1/4 cup chopped parsley

1/2 teaspoon Tabasco sauce

2 tablespoons fresh lime or lemon juice

1/2 cup pineapple juice

1/4 cup vegetable oil

1/2 teaspoon salt

Freshly ground black pepper

Six 8-ounce boneless, skinless fillets of

grouper or six sea bass or salmon steaks

2 tablespoons dark rum or Cognac, optional

In a non-corrosive saucepan combine the marmalade, horseradish, garlic, parsley, Tabasco sauce, lime or lemon juice, pineapple juice, rum and oil. Season with salt and pepper and marinate the fish in this mixture for 11/2 hours. Preheat your grill or

broiler. Remove the fish from the marinade and transfer the remaining marinade to a small saucepan and bring it to a simmer. Grill the fish for 3 to 5 minutes per side, depending upon the thickness. Baste the fish as it cooks with the marinade. Serve

the fish with a tablespoon or so of the marinade. Yield: 6 Servings


This is in response to the request for how to make fried mushrooms. The best way I've found to do fried mushrooms, zucchini or onion rings is to use 2 plastic bags (not self-sealing) and a bowl. In one bag, put a couple of cups of all-purpose flour and in the other bag, about a half box of cracker meal (found next to the Shake n Bake and bread crumbs in the baking aisle). In the bowl, add roughly equal parts of buttermilk and milk. Amounts will vary depending on how many pieces you have to coat.

Prepare your veggies (zucchini works best cut into spears, large mushrooms should be cut in half or quarters so they're easier to eat). First put several pieces in milk mixture, then lift each one and put in the flour bag. Hold the top closed so there's some air in the bag, and shake them around to coat. Take them out (shake off excess flour) and put back in to milk, then into the cracker meal bag. Shake to coat them well, them remove to a sheet of waxed paper in a single layer. Repeat the process until all pieces are

coated. They can sit like this for an hour or so, and actually seem to fry up better if they've had a chance to dry out a little. Fry in hot oil until brown and crisp.


The bags you use shouldn't be too thin - I had one split on me once and dusted the entire kitchen with flour. Also, after coating a lot of veggies, the flour and cracker meal begins to clump together and doesn't coat well any more. If you have a lot to do, you might use smaller amounts of flour and cracker meal then discard and start again with fresh a couple of times.


1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1 large egg

1 cup all-purpose flour

12 ounces coarsely chopped white chocolate bars or 2 cups white chocolate chips

In a large bowl with a wooden spoon or in a Kitchen Aid mixer, cream butter with the sugars until fluffy. One at a time, with the mixer running, add vanilla, salt, cocoa powder, baking soda, and finally the egg. Slowly add flour and then white chocolate. Cover the bowl and refrigerate until firm, 4 hours to overnight.

Preheat oven to 325 degrees. Lightly grease 2 baking sheets. Using 2 to 3 tablespoons of batter for each cookie, shape into a rough ball. Place on baking sheet, with at least 4 inches of space in between the balls and away from the corners of the pan.

Bake in the center of the oven, one pan at a time, 12 to 14 minutes. Cool on pan for 2 minutes, then transfer with a metal spatula to a layer of paper towels on a metal cooling rack. After a few minutes, slide from the paper towel onto the rack to cool completely.


2 (8 oz) pkgs cream cheese, softened

1/2 cup cream of coconut

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1 prepackaged 9-inch graham cracker crust

1 cup frozen whipped topping, thawed

1/2 cup toasted shredded coconut

Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended; add eggs. Mix until blended; pour into crust. Bake at 350 degrees F. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hour or overnight. Top with thawed frozen whipped topping and toasted coconut. Yield: 1 cheesecake.


1 1/4 cup sifted flour

1 1/2 cups sugar, divided use

1/2 cup egg yolks (about 6)

1/4 cup cold water

1 tablespoon lemon juice

1 teaspoon vanilla

1 cup egg whites (7 or 8)

1 teaspoon cream of tartar

1 teaspoon salt

2 cups whipped cream


1 1/2 cups sugar

1/4 cup coffee

1/4 cup white corn syrup

3 teaspoons baking soda


Preheat oven to 350 degrees. Measure and sift flour and 3/4 cup sugar into bowl. Make a well in center and add egg yolks, cold water, lemon juice and vanilla. Beat until smooth; makes a moderately thick batter. Set aside.

Measure egg whites, cream of tartar and salt into large bowl. Whip until very fine foam forms throughout. Add gradually, 2 tablespoons at a time, remaining 3/4 cup sugar. Continue beating until meringue is firm and holds up in straight peaks when beaters are gently lifted out. Pour batter slowly over meringues while gently folding in with spatula. Fold in just until blended. Pour into tube pan, and bake 55 minutes. Invert pan until cooled.

To make topping, bring sugar, coffee and corn syrup to boil to hard-crack stage (when a bit dropped into a glass of ice water separates into brittle threads). Remove from heat and immediately add baking soda. (Make sure the baking soda is free of lumps.) Stir vigorously until mixture thickens and pulls away from side of pan. Don't destroy the foam by excessive beating. Pour immediately into shallow pan or on a sheet of foil. Don't spread or stir. Let stand without moving until cool. Crush topping before serving.

To prepare the cake for serving: Split into four equal layers (a serrated knife works best) and spread with 2 cups whipped cream. Reserve some cream for top and sides of the cake. Keep refrigerated, and add crushed coffee crunch topping just before serving.


1 tablespoon olive oil

1 pound mild or hot Italian sausage

3 cloves garlic -- minced

2 (14-1/2 oz) cans low-sodium chicken broth

1 head escarole -- torn into 2-inch pieces

1 (16 oz) can cannellini beans -- drained and rinsed

1/3 cup Parmesan cheese -- grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3/4 pound rigatoni

In a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When the sausage is cool enough to handle, cut it into slices. Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, and pepper and simmer 1 minute longer. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes. Drain and toss with the sausage and bean mixture. Serve with additional grated Parmesan. Yield: 4 servings.


1 box any style Pasta Roni

1 tablespoon butter

1 small onion, chopped

2 cloves garlic, minced

1 can (4 ounces) mushroom stems & pieces, undrained

1 package (16 ounces) frozen mixed vegetables - fiesta style

1 cup sour cream

Melt the butter in a large pot. Add the onions and garlic and cook until tender. Add the can of mushrooms, the amount of water called for on the box of Pasta Roni, and the bag of mixed vegetables. Cook on medium heat until the vegetables are almost done; about 10-15 minutes. Add the seasoning package and stir well. Add the pasta, stir; cook, uncovered for 6-7 minutes. Remove from heat. Stir in the sour cream. Serve immediately. Yield: 2 main dish servings or 4 side dish servings.



2 Tbs. Olive Oil

1 Onion, chopped finely

1 clove Garlic, chopped finely

500g (or 1 lb.) Beef, cubed

3 medium Potatoes, cubed

1 medium Eggplant, cubed

1 cup crushed fresh Tomatoes OR

1 tin of peeled Tomatoes, crushed

Salt and Black Pepper to taste

5-6 cups Water


Warm the olive oil over medium heat in a 3-quart pot. Add the onion and garlic, and sauté until onion is soft. Add the beef, stirring until browned. Add the potatoes and eggplant, and stir for a few minutes more. Add the tomatoes, salt, pepper, and the water, and stir to mix through. After bringing to a boil, reduce the heat to simmer for

about 20 to 30 minutes or until everything is cooked through. Serve warm with croutons.



Serves 4

1 1/4 pounds monkfish fillet

1/4 cup butter

1/2 cup diced onion

2 crushed garlic cloves

2 1/4 pounds starchy (baking) potatoes, cut into 1/2-inch cubes

1 teaspoon Hungarian paprika

Salt and freshly ground white pepper

3 tablespoons flour

1 tablespoon oil

1/2 cup cream

1/2 cup milk

For garnish:

2 hard-boiled eggs, sliced

Coarsely ground pepper

Rinse fish fillet briefly under cold water and pat dry. Cut into 1-inch cubes and refrigerate. Melt half of butter in a pot and saute onion until lightly browned. Add garlic and potatoes and continue sauteing over medium heat for about 15 minutes, stirring occasionally. Season with paprika, salt and pepper. Season fish cubes with salt and dredge in flour. Heat oil and remaining butter in pan and saute fish cubes until light brown -- about 3-4 minutes. Add 1 1/8 cups water to potatoes and onions and let simmer until small particles stuck to pan are dissolved. Pour in cream and milk, and bring to boil. Reduce heat and simmer 15-20 minutes. Adjust seasonings, and add sauteed fish cubes. Serve garnished with egg slices and sprinkled with ground pepper.


Through the years, one major change has been made to this famous recipe; the pie now has a cooked filling to guard against possible food poisoning associated with raw eggs. Yet, the silky richness of the original recipe still remains.

1 cup whipping cream

1 6-ounce package semisweet chocolate pieces

1/3 cup butter

1/3 cup sugar

2 beaten egg yolks

3 tablespoons creme de cacao or whipping cream

1 baked 8- or 9-inch pastry shell

Whipped cream (optional)

Chocolate curls or miniature chocolate pieces (optional)

In a heavy 2-quart saucepan combine the 1 cup whipping cream, chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted. This should take about 10 minutes. Remove saucepan from heat.

Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and nearly bubbly. This should take 3 to 5 minutes. Remove saucepan from heat. (Mixture may appear to separate.)

Stir in creme de cacao or whipping cream. Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir (20 minutes). Transfer chocolate mixture to a medium mixing bowl.

Beat the cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy. Spread filling in a baked pastry shell. Cover and chill pie about 5 hours or until set, or for up to 24 hours.

At serving time, top each serving with whipped cream and sprinkle with chocolate curls or pieces, if desired. Makes 10 servings.


2 pounds ground lamb or beef

4 green onions, finely chopped

1 clove garlic, minced

1 teaspoon oregano

1/4 teaspoon cumin

1/4 teaspoon parsley

1 teaspoon salt

1/4 teaspoon pepper, freshly ground

8 large pita breads

* Sauce:

1 cup plain yogurt

2 tablespoons mayonnaise

Juice of one lemon

2 scallions, including green tops, finely chopped

Combine lamb or beef, garlic, oregano, cumin, parsley, salt and pepper in a large bowl mixing well and kneading until mixture is stiff. Pack meat mixture about 5 inches long and not more than 2 inches in diameter onto skewers. Put as many "fingers" as possible on a skewer leaving a 1-inch space in between. Cook over hot coals for 10 to 15 minutes turning frequently. While meat is cooking, prepare the sauce by combining yogurt, mayonnaise, lemon juice and scallions in a small bowl. Take pita bread and slide gyro into center. Drizzle with sauce. Fold over pita to eat.



2/3 cup all-purpose flour

1 teaspoon baking powder

2 eggs -- slightly beaten

1/3 cup milk

2 cups cooked ham -- ground

1 (8 oz) can crushed pineapple -- well drained

Vegetable oil

Combine flour and baking powder in a large mixing bowl. Stir in eggs. Gradually add milk, stirring until smooth. Stir in ham and pineapple. Spoon 1/4 cupfuls into small amount of hot oil; brown on both sides. Drain well on paper towels. Yield: 8 servings.


1 6-ounce can fancy lump crabmeat, drained, picked over

1 cup packed shredded Muenster cheese (about 4 ounces)

4 tablespoons chopped green onions

2 tablespoons mayonnaise

1 teaspoon Worcestershire sauce

2 English muffins, split

Combine crabmeat, 1/2 cup cheese, 3 tablespoons green onions, mayonnaise and Worcestershire sauce in medium bowl and blend. Season with pepper.

Preheat broiler. Arrange muffin halves, split side up, on baking sheet. Broil just until beginning to color, about 1 minute. Mound 1/4 of crabmeat mixture on each muffin half. Top with remaining cheese and remaining green onions, dividing evenly. Broil until filling is heated through and cheese melts, watching closely, about 2 minutes.


2 packages (8 oz. each) cream cheese, softened

2 tbsp. mayonanaise

1 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 taspoon dijon mustard

1/2 cup sliced green onions, green part only

3/4 cup diced tomato

1 pound lump crab meat

1/2 cup shredded Cheddar cheese

In medium bowl, cream together cream cheese, mayonnaise, cayenne peppers, garlic powder and mustard. Evenly spread in bottom of pizza pan or 12-inch round tray. Sprinkle onions and tomatoes over cream cheese mixture. Top with crab meat and

Cheddar cheese. Serve with assorted crackers or plain tortilla chips. Serves 10



3 1/4 pounds broiler or fryer chicken

1 (16 oz) can whole tomatoes -- undrained and chopped

1/2 cup pearl onions -- peeled

1 clove garlic -- minced

1/4 cup dry sherry

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon ground black pepper

1 cup fresh mushroom -- sliced

2 tablespoons corn starch

3 cups hot cooked rice -- cooked without salt or fat

Coat a 6-quart pressure cooker with vegetable cooking spray; add next 9 ingredients. Close lid securely; according to manufacturer's directions, bring to high pressure heat (about 8 to 10 minutes). Reduce heat to medium-low or level needed to maintain high pressure; cook 9 minutes. Remove from heat; run cold water over pressure cooker to reduce pressure instantly. Remove lid so that steam escapes away from you. Transfer chicken to serving platter; keep warm. Remove 1/4 cup liquid; set aside to cool. Add mushrooms to cooker; cook over medium-high heat about 5 minutes or until tender.

Combine cornstarch and reserved, cooled, liquid; stir into pressure cooker and return to a boil. Cook 1 minute, stirring constantly. Remove and discard bay leaf. Pour sauce over chicken. Serve with rice. Yield: 6 servings.


1 large onion, chopped fine

1 carrot, grated

1/2 C. Butter

5 ripe Roma Tomatoes, quartered

1/4 C. chopped Fresh Basil Leaves

1 tsp. Salt

1 tsp. Black Pepper

1 to 1 tsp. Sugar

2 C. Chicken Stock

In a quart sauce pan saute onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.


1/2 pound vermicelli

1/4 cup lard

1 half onion, finely minced

2 tomatoes, peeled and chopped

2 cups chicken broth

Grated Monterey jack cheese


Lightly brown vermicelli in lard. Remove from pan. and add onion and cook a few minutes. Add tomatoes and stir. Add chicken broth and bring to boil. Add vermicelli, cover, and simmer over low heat until vermicelli is done. Put on oven proof plate and cover with Monterey jack cheese. Put a pat of butter over all and broil until cheese browns and bubbles.


Makes about 18

1/4 cup warm water

2 tablespoons active dry yeast

5 cups sifted all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 cup sugar

1 cup vegetable shortening

1 3/4 cups buttermilk

Place warm water in small bowl. Add yeast and stir to combine. Set aside. Sift 5 cups flour into work bowl of food processor fitted with mixing blade. Add baking powder, salt, baking soda and sugar. Add shortening and process until mixture is crumbly, like coarse cornmeal. Add buttermilk and yeast and mix well. Roll dough out on a lightly floured board to thickness of 1 inch. With a biscuit cutter, cut dough into 2 1/2-inch rounds and place on a baking sheet. Bake -- no rising time is necessary -- in preheated 400-degree oven 15-20 minutes or until golden brown.


1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 tablespoon (packed) freshly grated orange zest

1 teaspoon vanilla extract

1 teaspoon orange-flavored liqueur such as Grand Marnier

1/2 teaspoon salt

1/2 teaspoon baking soda

1 large egg

1 cup all-purpose flour

3/4 cup (3 ounces) coarsely chopped pecans

12 ounces coarsely chopped milk chocolate bars or 2 cups milk chocolate chips

In a large bowl with a wooden spoon or with an electric mixer, cream butter with sugars until fluffy. One at a time, with the mixer running, add orange zest, vanilla, liqueur, salt, baking soda and finally the egg. Slowly add the flour, then the pecans and milk chocolate. Cover the bowl and refrigerate until firm, 4 hours to overnight. Preheat oven to 350 degrees. Lightly grease 2 baking sheets. Using 2 to 3 tablespoons of batter for each cookie, shape into a rough ball. Place on the baking sheet, with at least 4 inches of space between the balls and away from corners of the pan. Bake in center of the oven, one pan at a time, 10 to 12 minutes. Cool on pan for 2 minutes, then transfer with a metal spatula to a layer of paper towels on a metal cooling rack. After a few minutes, slide from the paper towel onto the rack to cool completely.


3/4 cup graham cracker crumbs

3/4 cup almonds -- ground

1 tablespoon sugar

1/4 cup butter or margarine -- melted

2 (8 oz) packages cream cheese -- softened

1 cup sugar

4 eggs

1 teaspoon grated orange peel

3 tablespoons all-purpose flour

1/4 cup orange juice

3/4 cup whipping cream

2 tablespoons poppy seeds

2 eggs

3/4 cup sugar

1 teaspoon grated orange rind

1 teaspoon grated lemon rind

1/4 cup lemon juice

2 tablespoons orange juice

2 tablespoons butter

Combine graham cracker crumbs, ground almonds, 1 tablespoon sugar, and 1/4 cup melted butter; press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. Bake at 350 degrees F. for 8 minutes. Cool. In a large bowl, using an electric mixer, beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended. Beat in 1 teaspoon orange rind, 3 tablespoons flour, 1/4 cup orange juice, 3/4 cup whipping cream, and 2 tablespoons poppyseeds. Pour into pan. Bake at 450 degrees F. for 10 minutes, then reduce heat to 250 degrees F. and continue baking 35 to 45 minutes or until center is just set. Remove from oven and run a knife around the rim to prevent cracking. Cool thoroughly at room temperature. Chill overnight. In a small saucepan, whisk 2 eggs until foamy. Combine with 3/4 cup sugar, 1 teaspoon orange rind, 1 teaspoon lemon rind, 1/4 cup lemon juice, 2 tablespoons orange juice, and 2 tablespoons butter in saucepan. Cook over low heat, stirring constantly, until smooth and thickened. Cool. Just before serving, spread evenly over cheesecake. Garnish with poppyseeds, lemon or orange slices. Yield: 12 servings.


This colorful Tuscan salad may be the inspiration of thrifty cooks using up

day-old bread, but its sheer simplicity has made it an all-time favorite.

Juicy tomatoes and crisp cucumbers give it refreshing coolness.

3 cups day-old Italian bread, torn into bite-size pieces or cut into 1-inch cubes

1 pound tomatoes, seeded and coarsely chopped

1/2 of a medium red onion, cut into thin wedges and separated

1/2 of a small cucumber, peeled and cut into chunks

1/4 cup snipped fresh basil

2 tablespoons snipped fresh parsley

2 cloves garlic, minced

2 tablespoons red or white wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Torn mixed greens (about 4 cups)

In a large mixing bowl combine bread cubes, chopped tomatoes, onion, cucumber, basil, parsley, and minced garlic. For dressing, in a glass measure stir together vinegar, olive oil, salt, and pepper; spoon over salad. Toss gently to coat. Let stand for 15 minutes to allow the flavors to blend. Serve over torn greens. 4 side-dish servings.


2 medium onion -- coarsely chopped

5 chili peppers

28 ounces plum tomatoes -- Italian style

15 ounces chili -- either beef or turkey

8 ounces linguini -- or spaghetti

Place onions and chilis into heavy skillet or roasting pan. Cover and cook over high heat until onions are browned and chile skins are charred on all sides (8-10 minutes).

Remove chiles; peel and discard skin and seeds; chop chiles, and return to pan. Stir in tomatoes and chili.. Cook over medium heat, stirring occasionally, 15 to 20 minutes.

Meanwhile, cook pasta according to package directions. Serve sauce over pasta. 4 svg


10 c Water

1 Onion, peeled and chopped

1 Leek (or 2nd onion) trimmed, and halved, washed free of sand

4 Carrots, scrubbed and chopped

4 Celery stalks, chopped

1 c fresh parsley, finely-chopped

2 medium zucchini, scrubbed and chopped

1 bunch spinach, cleaned well

1/4 t Marjoram

Salt to taste

Pepper to taste

3 tomatoes, cut in quarters

Place all the ingredients in a large pot and bring to a boil. Reduce heat, cover pot, and simmer for 3 hours. Strain mixture if you prefer a clear broth, if you leave vegetables in broth, you have a simple vegetable soup. Serve hot.


and aged balsamic vinegar

For poached lamb:

6 dried shiitake or porcini mushrooms

2 cups olive oil

3 cloves garlic

4 sprigs thyme

2 cups chicken stock

4 loins of lamb, each about 1/2 pound

For parsnip puree:

2 shallots, peeled and chopped

2 fingerling potatoes, peeled and chopped

1/2 pound parsnips, peeled and chopped

1/2 cup olive oil

2 tablespoons butter

2 cups cream

For garnish:

Aged balsamic vinegar

For lamb: Rehydrate mushrooms in 1/2 cup warm water for about 20 minutes. Remove mushrooms and strain liquid, reserving liquid. Place mushroom soaking liquid, mushrooms, olive oil, garlic, thyme and chicken stock in a saucepan. Bring mixture to boil. Remove from stove and add lamb loins. Let them sit in mixture for 15 minutes. (If mixture gets too cool, return to heated burner until it reaches a simmer again, then remove from burner to let lamb continue cooking.)

For parsnip puree: Saute shallots and potatoes in olive oil. Add parsnips, olive oil, butter and cream. Put mixture in blender and puree.

To serve: Slice lamb loin. Drizzle aged balsamic over 4 plates. Divide parsnip puree among plates. Top each plate with a few slices of lamb, and serve.


1 pound sliced bacon -- cut into 2" pieces

3 medium onions -- chopped

3 pounds boneless pork -- cubed

3/4 cup all-purpose flour

Vegetable oil -- optional

3 medium tart apples -- peeled and chopped

1 teaspoon rubbed sage

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/4 teaspoon ground black pepper

1 cup apple cider

1/2 cup water

4 medium potatoes -- peeled and cubed

1/2 cup milk

5 tablespoons butter or margarine -- divided

Additional salt and pepper

Cook bacon in an ovenproof 12-inch skillet until crisp. Remove with slotted spoon to paper towels to drain. In drippings, sauté onions until tender; remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt, and pepper. Stir in cider and water. Cover and bake at 325 degrees F. for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from oven and spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 inches from heat for 5 minutes or until topping is browned. Yield: 10 servings.


For curry granité:

2 tablespoons Thai red curry paste (available in Asian markets)

1 tablespoon olive oil

1 piece lemon grass (use only white part, and smash it first with a mallet or heavy pan to release flavor)

1-inch piece ginger

Juice of 2 limes

2 cups chicken stock

2 cups apple juice

2 cups coconut milk

For tuna:

1/2 pound sushi-quality tuna

1 tablespoon kimchee, chopped

1 tablespoon chopped cucumber, peeled and seeded

For curry granité: Roast curry paste in olive oil in saute pan. Add rest of curry granité ingredients and let simmer. Strain. Then, freeze mixture in a bowl or small pan, covered with plastic wrap.

For tuna: Slice tuna lengthwise into 4 thin strips. Place 1/2 teaspoon kimchee and 1/2 teaspoon cucumbers on each salmon strip. Roll up.

To serve: Rake a fork over granité if it's too firm. Scoop a dollop of granité and place on a small plate with a piece of the tuna, and serve.


1 large bulb fennel, cut into quarters

2 tablespoons canola oil

Kosher salt and freshly ground black pepper to taste

1 leek, white part only, sliced

1 cup russet potatoes, peeled and cubed

2 cups chicken stock

2 tablespoons dry sherry

1/2 cup half-and-half

1/2 cup toasted walnuts, coarsely chopped

1/4 cup Stilton cheese, crumbled

1 lemon, zest only, finely chopped

1 tablespoon fresh chives, minced

Preheat oven to 400 degrees. Toss fennel with 1 tablespoon oil. Sprinkle with kosher salt and freshly ground black pepper. Roast fennel on baking pan until tender and golden brown, about 15 to 20 minutes. While fennel is roasting, heat remaining oil in a heavy, medium-sized pot over a medium-low flame. Add leeks, stirring to coat with oil. Cover pot and cook the leeks for 5 minutes, until they are translucent. Add potatoes and

stock. Bring to a boil. Reduce heat and simmer until the potatoes are fully cooked, about 20 minutes. Puree mixture with a hand-held blender or in a food processor until smooth.

Allow fennel to cool. When easy to handle, slice fennel in 1/2-inch strips. Add to potato mixture, along with dry sherry and the half-and-half to reach the desired texture of the soup. Return to a simmer and stir in walnut pieces. Season to taste with salt and pepper. Toss Stilton cheese with lemon zest. To serve, ladle soup into warm bowls, top each with tablespoon of Stilton mixture. Sprinkle with minced chives and extra walnuts if desired.


The recipe called for this salad to be made from potatoes roasted covered in the oven, then finished on the BBQ grill. My sister made this salad, but just roasted the vegetables in the oven, uncovered.

2 LB small red potatoes

1 medium red onion

1 red or yellow bell pepper

light olive oil

salt & pepper

1 garlic clove, finely chopped

Salad greens

Combine oil, salt, pepper, and garlic. Leave the potatoes whole. Halve the pepper, removing the stem and membrane. Slice in 1-inch strips. Remove the outer layer of the onion and slice in 1/2 inch rounds. Lightly coat vegetables with the oil and roast in a 400 degree oven until vegetables are cooked and lightly brown, turning occasionally. Remove the peppers and onions as they get done to taste; the potatoes will take the longest. When the potatoes come out, cut them in halves or quarters, depending on their size. Toss the warm roasted vegetables with the vinaigrette and serve on a

bed of salad greens.


4 Carrots

2 Parsnips (omit and add 2 additional carrots)

1 Onion

1 to 3 Garlic cloves

2 Turnips

3 stalks celery

piece of butternut squash

2 medium potatoes





Set oven for 425 F. Wash and trim vegetables. Peel onion, turnip and squash. Halve or quarter vegetables. Oil a roasting pan, and place the veggies on it. Roast them for about 1 to 1.5 hours, until they are well browned. Transfer them to an 8 qt pot with 4 qts of water. Pour 1 cup cold water into the roasting pan, and scrape all the browned juices out of the pan (it comes very clean), and add them to the soup pot. Bring to a boil, then simmer for 3-4 hours. About 1/2 way through, add herbs and pepper. After it is done,

remove vegetables and store in convenient sized amounts. makes about 3 quarts of broth; 7 ice cube trays full, plus 1 or 2 pints.


3 lbs. ground round (or ground beef, your choice)

2 eggs, beaten

1/2 cup picante-style salsa, thick and chunky

2 stalks celery, diced

1/2 large onion, diced

1 green bell pepper, diced

1 large carrot, shredded

Salt and pepper to taste (or not, your choice)

1 sleeve saltine crackers, crushed

Place ground meat in a large bowl. Mix the eggs and salsa together (it's truly ugly, but delicious) and pour over the beef. Add all other ingredients and mix well. I like to really gish it with my bare (but clean) hands until it is well mixed. Shape it into a firm, long log and place it diagonally in something like a large lasagna pan (which if sprayed with an

oil product, will be much easier to wash later). Bake at 350 degrees for 1 1/2 to 2 hours. Serves 4-6 people with enough left over for wonderful sandwiches the next day.

For a really easy meal, toss in as many large baking potatoes as needed, at the same time you put in the meatloaf. Don't forget to wash and prick them so they don't explode. Actually, you can prick or poke, stab or jab... use your favorite method. :-) Round out the meal with green beans that are covered in melted butter. Go for broke....this meal is worth it, LOL. While you're at it, slather your baked potato with gobs of butter and sour

cream. Now THAT'S a great meal!!! (Then, you can diet the other 29 or 30 days of the month to make up for it.!!)


2 cartons (10 ounces each) Brussels sprouts

4 tablespoons butter

2 teaspoons minced garlic

1/2 teaspoon salt

1/4 teaspoon freshly ground nutmeg

Freshly ground white pepper

1/3 cup whipping cream

Rinse Brussels sprouts. Cut off and discard bottoms. Coarsely shred in a food processor or slice about 1/8-inch thick. Melt butter in large skillet over medium heat. Add garlic and stir for 30 seconds. Add shredded Brussels sprouts and toss well. Cook, stirring frequently, until the Brussels sprouts are wilted and just tender, 3 to 5 minutes. (Cook to the minimum time if you want to prepare this dish ahead and reheat.) Season with salt, nutmeg and pepper to taste. Add the cream, stir well and cook until cream is bubbling, about 2 minutes. Six to eight servings.



1 lb. Potatoes, peeled and diced

4 Tbs. (1/2 stick) Butter, divided

2 cups All-purpose Flour

1 1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1/4 cup fresh Parsley, chopped

1 cup Buttermilk

1 large Egg

Place potatoes in a medium saucepan and cover with water. Add a dash of salt, and bring to a boil. Cook the spuds until crisp-tender, about 4 minutes. Drain and cool.

Melt 2 teaspoons of the butter in a 10-inch heavy skillet. Add potatoes, and set aside.

In a medium-sized mixing bowl, blend together the flour, baking powder, baking soda, salt, and fresh parsley. Cut in remaining butter with a pastry blender or fork until the mixture resembles coarse meal. In a small mixing bowl, whisk together the buttermilk

and egg. Add buttermilk mixture to dry ingredients, and stir well to combine. With lightly floured hands, divide dough into thirds. Mix one third into the potatoes, pressing this mixture into the pan. On a lightly floured board, shape the remaining dough into a patty to fit in skillet. Press this dough patty onto the potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way

through the dough. Cover skillet tightly and cook over medium heat about 18 minutes, or until dough is firm. Meanwhile, pre-heat the oven broiler. Remove skillet lid and brown the bread, uncovered, under the broiler for 2-3 minutes, until golden. Serve



4 cups bread cubes -- about 1/2-inch

1/2 cup butter or margarine -- melted

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

3/4 cup firmly packed brown sugar

4 cups cooking apples -- peeled and chopped

Mix bread cubes with butter, cinnamon, nutmeg, salt, and brown sugar. Arrange in alternate layers with apples in slow cooking pot. Cover and cook on high for 1-1/2 hours or until apples are tender. Serve with cream, hard sauce, or ice cream. 4 servings.


1 tablespoon olive oil

2 cups chopped yellow onions

1 1/2 cups chopped tasso (spicy cured ham) or kielbasa

1 cup chopped pickled pork or smoked ham butt

2 tablespoons roasted garlic

1 teaspoon Creole seasoning

2 pounds green cabbage, trimmed, quartered, cored and sliced thin

Salt to taste, and 1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

2 tablespoons unsalted butter

Coat the bottom of a heavy pot with oil. Add onions and cook at medium-low heat, stirring occasionally, until onions begin to caramelize. Add tasso, pickled pork, garlic and Creole seasoning. Saute for a minute. Add cabbage and stir briefly. Add salt, pepper, pepper flakes and 3 cups of water. Bring water to a simmer, cover the pan and cook over low heat for 45 minutes, or until the cabbage is tender. Uncover and stir in butter before serving. Six to eight servings.


1 1/2 teaspoons active dry yeast

2 cups plus 1 tablespoon tepid water

8 cups all-purpose flour, sifted

6 tablespoons lard, softened

1 tablespoon salt

1 teaspoon baking soda

1/4 cup buttermilk or sour milk

In a large bowl, mix the yeast with 2 cups of the tepid water and let the mixture stand for 10 minutes. Add 6 cups of the flour to the yeast mixture and stir to combine the ingredients. When the dough becomes too stiff to stir, incorporate the flour with your hands. Cover the bowl with plastic wrap and set the dough in a warm, draft-free place for at least 20 but no more than 30 hours. When the dough has doubled in volume, blend in the lard. Dissolve the salt and baking soda in the 1 tablespoon of tepid water. Make a well on one side of the dough and pour in the buttermilk or sour milk. Pour the soda mixture into a well on the opposite side. Mix the dough quickly with your hands.

Turn the dough out onto a floured board and gradually knead in the remaining 2 cups of flour to form a very stiff but silky dough, about 10 minutes. Place the dough in a clean bowl and cover it with plastic wrap. Allow the dough to rest for 4 hours. Place the dough on a lightly floured board. Pound the dough flat with a rolling pin and then roll the dough into an 18- by 28-inch rectangle about 1/4-inch thick. Fold the dough crosswise into thirds and use a pastry brush dipped in flour to dust the folded sides very lightly. Repeat the rolling and folding 2 more times, until the dough is smooth. Then divide the dough

into 4 equal portions. Cover 3 of the portions with plastic wrap and roll the fourth into a sheet about 1/16th-inch thick. Trim the sheet into an 18-inch square, prick it all over with a fork and cut it into 2-inch squares. Place a baking sheet in a preheated 550-degree oven for a few minutes to heat it, and then quickly place about 25 of the squares on the hot baking sheet and bake on the top shelf of the oven for 3 minutes until golden. Roll, cut and bake the remaining portions of the dough similarly. Cool the crackers, then store them in an airtight container.


8 ounces Macaroni -- shells or spirals

2 tablespoons Olive Oil

2 medium Limes

1/4 cup Fresh Cilantro -- minced

4 cloves Garlic -- minced

1 1/2 teaspoons Ground Cumin

1/2 teaspoon Black Pepper

1/2 teaspoon Salt

2 medium Tomatoes -- diced

15 ounces Black Beans -- drained

2 cups Corn -- whole kernel

4 whole Scallions -- trimmed & chopped

1 medium Green Bell Pepper -- seeded & diced

1 small Jalapeno -- seeded & diced

Cook pasta according to package directions, drain, and set aside. Juice limes into a small bowl, using method of your choice. Set aside. In a large mixing bowl, mix the oil, lime juice, cilantro, garlic, jalapeno, cumin, salt & pepper. Add pasta, tomatoes, beans, corn, scallions, and bell pepper. Refrigerate the salad for 30 minutes to an hour before serving to allow the flavors to meld. Toss the salad before serving.


1 whole Angel food cake -- (8 inch)

1/2 gallon Vanilla Ice Milk -- (softened)

2 quarts Strawberries -- fresh

1 packet Equal(r) sweetener

Line a 9 x 13 inch baking pan with waxed paper, then set aside. Cut the cake in half and tear one half into small pieces. Set aside. Cut the other half into a dozen thin slices and arrange them in the bottom of the prepared baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the torn cake pieces into the ice cream. Cover with foil and freeze. Just before serving, slice strawberries and sweeten to taste with Equal. Cut dessert into squares and top with



1 tablespoon cornstarch

1/4 teaspoon salt

1 egg white

1 pound large shrimp, peeled and deveined

1 15 1/4-ounce can unsweetened pineapple chunks, undrained

1/3 cup water

3 tablespoons sugar

3 tbsp. ketchup

3 tablespoons cider vinegar

1 tablespoons dry sherry

2 tablespoons cornstarch

1 teaspoon dark sesame oil

1/4 teaspoon salt

1 tablespoons dark sesame oil

1/2 cup diced onion

1/3 cup diced mushrooms

1/3 cup frozen green peas

4 cups hot cooked rice

Combine first 3 ingredients in a medium bowl; stir well with a wire whisk. Add shrimp; stir well. Cover and marinate in refrigerator for 15 minutes. Drain pineapple, reserving 2

tablespoons of the juice. Combine reserved pineapple juice, water and next 7 ingredients (water through salt); stir until well blended. Set aside. Remove shrimp from bowl; discard marinade. Heat 1 tablespoon sesame oil in a wok or large nonstick skillet over medium-high heat. Add shrimp; stir-fry 1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add ketchup mixture and peas; stir-fry 1 minute or until thick and

bubbly. Remove from heat; stir in pineapple. Serve over rice. 4 servings.


For fried dill sorbet: (see Notes)

Juice of 1 lime

2 tablespoons simple syrup (see Notes)

2 cups yogurt

1/2 teaspoon salt

1 tablespoon chopped fresh dill

1/2 cup flour

2 eggs, lightly beaten

1/2 cup Japanese panko bread crumbs

1 cup canola oil

For char:

1 pound loin of char or salmon, cleaned, skin removed

1/2 tablespoon sugar

1/2 tablespoon salt

2 tablespoons tandoori spices

For fried dill sorbet: Bring lime juice and simple syrup to boil. Add yogurt and remove from heat. Whisk in salt and fresh dill. Let mixture cool. Place in a square pan and freeze until firm. Once frozen, cut into 2-by-2-inch cubes. Roll cubes first in flour, then beaten eggs, then panko bread crumbs. Repeat twice, so that cubes are coated with flour, eggs and panko a total of 3 times. Heat oil in deep pan. Fry cubes, turning them when brown. Drain on paper towels. Serve immediately.

Notes: To make simple syrup, combine 1/4 cup water and 1/4 cup sugar in a saucepan and bring to a boil. Simmer for 5-10 minutes. Then cool.

For a simpler version of this recipe, skip making sorbet and instead just serve a yogurt sauce. To make, follow above directions, but instead of freezing mixture, place in a container in refrigerator until ready to use.

For char: Rub char or salmon with sugar and salt. Let marinate 5 hours in a cool spot outside of the refrigerator. Rub char with tandoori spices. Grill on a barbecue just until done.

To serve: Divide fish among 4 plates. Top with some of the yogurt sauce or the fried dill sorbet.


1/2 cup Flour

1 teaspoon Salt

1 1/2 teaspoons Chili Powder

1 pound Round Steak -- 6- 3 ounce trimmed

1/2 cup Green Pepper -- chopped

1/2 cup Onion -- chopped

1 cup Beef Broth

1/2 cup Tomato Juice

1 teaspoon Chili Powder

1/4 teaspoon Garlic Powder

1/4 teaspoon Cumin -- ground

Non-stick Cooking Spray

Blend flour, salt and chili powder well and place in pie pan. Dredge meat in the flour mixture. You should use about half of the mixture. (You can discard the rest; however, it is necessary to have this amount to make dredging practical.) Spray non-stick cooking spray generously into a heavy frying pan and heat to frying temperature over moderate heat. Add meat and brown on both sides. Transfer steaks to a 1 1/2 quart casserole. Fry peppers and onions over moderate heat in the pan in which the meat was browned,

stirring frequently. Remove vegetables with a slotted spoon and spread over meat. Add beef broth to frying pan and cook and stir over moderate heat to absorb and brown particles remaining in the pan. Add remaining ingredients to broth. Mix well and pour over meat. Stir the meat and vegetables lightly with a fork to distribute the broth and vegetables. Cover tightly and bake at 325 degrees for about 1-1 1/2 hours or until the meat is tender. Serve 1 piece of steak with some of the sauce per serving.


Marsala, an Italian wine, traditionally flavors this classic dish, but sherry can be used.

2 skinless, boneless chicken breast halves (about 4 ounces each)

1 tablespoon all-purpose flour

2 tablespoons olive oil

1 medium carrot, cut into thin strips

1 small red or yellow sweet pepper, cut into thin strips

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup dry marsala

1 tablespoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

Hot cooked linguine (optional)

Rinse chicken; pat dry. Place each breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove the plastic wrap. Coat breasts lightly with flour; shake off excess. Set aside.

In a large skillet heat 1 tablespoon of the oil. Add carrot strips; cook for 3 minutes. Add sweet pepper strips, garlic, salt, and pepper; cook and stir about 5 minutes or until crisp-tender. Arrange on 2 dinner plates; keep warm.

In the same skillet heat the remaining 1 tablespoon oil over medium heat; add chicken. Cook chicken for 2 to 3 minutes on each side or until no pink remains. Place chicken atop vegetables.

Add marsala and thyme to skillet. Heat for 1 minute, scraping up browned bits from skillet. Pour over chicken. Serve with linguine, if desired. Servings: 2



2 tablespoons peanut oil

2/3 cup shallots, sliced into rings

1 tablespoon sugar

1 1/3 pounds tomatoes, blanched, skinned, seeded and cut into 1/4-inch strips

5 1/4 cups chicken stock

3/4 ounce coarsely diced fresh ginger

3 kaffir lime leaves (available in Asian markets)

Salt and freshly ground pepper

2-3 tablespoons fish sauce (nuoc mam )

3 eggs

1/2 cup scallions, sliced into rings

Cilantro leaves, for garnish

Heat peanut oil in a pot and saute shallots until translucent. Sprinkle in sugar and allow to caramelize. Add tomatoes, cover, and braise briefly, then pour in chicken stock. Add ginger and lime leaves, and bring to boil. Reduce heat and simmer 20 minutes. Season with salt, pepper and fish sauce. Remove ginger and lime leaves at the end of 20 minutes and discard.

Ladle off 1 cup of soup and pour into small pot; heat to just below boiling. Beat eggs and slowly trickle into hot soup. After 30 seconds, gently stir with fork -- this creates the ``egg drops'' -- and simmer briefly.

Bring remaining soup to boil. Using slotted spoon, transfer egg from broth to soup, discarding broth after removing egg drops. Simmer 1 minute, stirring carefully. Add scallions; season to taste with fish sauce, salt and pepper and garnish with cilantro leaves. Serve immediately. Serves 4


6 medium Potatoes, mashed -- (can use instant)

3 cups Frozen Mixed Vegetables

1 medium Onion -- chopped

1 can Croissant Dough


1 batch All Purpose Mix, biscuit dough

1 cup Veggie Burger pieces


Tofu -- cubed

to taste Salt and Pepper

In a large saucepan, steam the frozen vegetables and set aside. Prepare fresh or instant mashed potatoes, and set aside. Fry the onions and veggie burger or tofu, in a skillet prepared with a mall amount of oil, then set aside. Prepare a round cake pan, with non-stick cooking spray. Using a large mixing bowl, mix potatoes, vegetables, and onion mixture all together, then season as desired with salt and pepper. Turn mixture into the cake pan. Top mixture with dough, and seal around edges by pressing with fingers. Bake at 350 degrees F for 10 - 15 minutes, or until crust is golden brown.



1 1/3 pounds green cabbage, sliced into thin strips

6 tablespoons olive oil

1 cup finely chopped onion

2 finely chopped garlic cloves

1 pound ripe tomatoes, blanched, skinned, seeded and diced

Salt and freshly ground black pepper

4 1/2 cups vegetable stock

7 ounces crusty bread (such as French baguette), sliced thin

1/2 cup Rioja red wine

3 1/2 ounces chorizo sausage, skinned and thinly sliced

For garnish:

1 tablespoon chopped herbs (thyme, parsley, etc.)

Rinse cabbage briefly under cold water. Place in pot of boiling, salted water and let boil 10-12 minutes, until almost tender. Drain well and set aside.

Heat oil in pot and saute onion and garlic without letting them brown. Add tomatoes and saute briefly; season with salt and pepper. Pour in vegetable stock and bring to boil. Reduce heat and simmer 15 minutes. Adjust seasonings and keep warm.

Preheat oven to 400 degrees. Line bottom of 4 oven-proof clay pots with bread slices, drizzle with Rioja and top with a layer of chorizo and cabbage. Repeat for each pot, finishing with a layer of bread.

Ladle soup into pots and garnish with herbs. Bake for about 10 minutes. Serve piping hot. Serves 4.


2 cups walnuts

1 cup granulated sugar

2 large egg whites

Pinch of salt

Preheat oven to 375 degrees. In a food processor fitted with the blade attachment, finely grind the walnuts with 2 tablespoons of the sugar. Combine the ground walnut mixture, remaining sugar, egg whites and salt in the top of a double boiler over, but not touching, simmering water. Heat the mixture, stirring constantly, until the sugar dissolves (to 130 degrees). Remove from the heat and let cool to room temperature.

To shape macaroons, spoon mixture into a pastry bag fitted with 1/2-inch plain tip. The mixture should be soft enough to pipe but firm enough to hold its shape. If it is too stiff to pipe, add more egg white, a little at a time, until mixture has the proper consistency. Pipe 2-inch half- dome shapes on a parchment-lined or buttered baking sheet. Bake 12 to 15 minutes, until macaroons are very light brown and tops crack slightly. Cool on the baking sheet and store in an airtight container. If the macaroons stick to the parchment, spray the back of the paper with water to remove them easily. Makes about 15 macaroons. If you don't have a pastry bag, drop gently rounded large tablespoons of the mixture onto the baking sheet.


1 1/2 packages refrigerated crescent rolls

1 package (8 oz) cream cheese, softened

1/4 cup fresh Parmesan chees, grated

1 small garlic clove, pressed

2 plum tomatoes, thinly sliced

1/4 cup green bell pepper, chopped

2 ounces thinly sliced hard salami

1 tablespoon fresh basil leaves, snipped

Preheat oven to 350 degrees. Unroll dough and divide into triangles. Roll or press crescent rolls together on a round or rectangle pizza pan or cookie sheet. Bake at 350

degrees for 12-15 minutes or until golden brown. Cool completely. Mix cream cheese, garlic and 1 tablespoons of Parmesan cheese. Spread evenly over crust. Top with tomato slices, chopped green pepper, green onions and salami wedges.


Chances are, you are not alone, no matter how weird your secret sandwich


Lots of peanut-butter-and-pickle fans who wrote to us said they'd never met

anyone else who liked the same sandwich they did. But as it turns out, there

are nearly enough of them to support a fast-food chain. And it's the same

with many others all across America.

These are some responses from Michigan. Perhaps you've had some of these in

California (with occasional testimonials from the perpetrators):

"Leftover spaghetti, cold, on white bread. Best eaten for breakfast before

anyone gets up."

Sliced radish and onions and mayo on toast.

Scrambled egg and dill pickle on Polish bakery rye.

Heat Bush's brand baked beans, mix with ketchup and Miracle Whip, eat with

crisp lettuce on buttered white bread. "My family thinks I am certifiable."

Chunky steak fries with salt, vinegar and condiment of choice -- ketchup,

A.1., etc. -- on buttered white bread.

Fried bologna and pineapple on a bun, "really delicious."

Pineapple rings and Miracle Whip.

"A favorite of Dad's is a cucumber, onion, butter, salt, pepper and vinegar


Sliced green peppers fried in vegetable oil, salted, in white or wheat

bread. "Delicious!"

Peanut butter with onion. "I have never heard of anyone else with this

craving. Can you imagine?"

"Peanut butter with cold, leftover creamed corn."

"Grilled cheese with grape jelly spread on top."

"Tuna salad, cream cheese, lettuce and tomato on pumpernickel. YUM YUM."

Ham on raisin bread, cheese optional.

Italian bread spread thickly with sour cream and lots of sugar. "Delicious!"

"My favorite childhood sandwich was Limburger cheese and sliced onions on

rye -- a good Catholic girl's birth control."

Blue cheese and sliced radishes on toasted bread.

Grilled cheese with oregano and tomato.

Cottage cheese and apple butter spread on Grandma's homemade bread, served

open-faced. "I thought everybody's grandmother gave them this treat."

Cream cheese and coarsely crushed barbecue-flavor potato chips.

Hot pepper cheese with orange marmalade on raisin bread.

"Best sandwich going is peanut butter and bacon."

Fried chicken livers and fried egg on toast with ketchup and black pepper.

Fried green tomato and onion with Hellmann's on whole wheat, "a unique

Southern sandwich."

Fried bologna and fried egg, sunny-side-up, yolk unbroken, with Miracle Whip

and mustard on two slices of white bread. "Eat it with the yolk running

between your fingers. Yummy!"

"Try blueberry preserves with Cheez Whiz. Good for kids; grown-ups prefer a

better grade of cheese."

Two slices of warm buttered toast encasing fresh orange slices sprinkled

with a little sugar, for breakfast.

"Strawberry jelly on white bread with a slice of American cheese . . . Only

my baby-sitter and I appreciate the great taste."

Cold beans on bread with lots of pepper.

Bread, butter and Hershey's syrup; as kids. "We really did enjoy those


"My Grandma Jane likes sardines with lemon juice on toast with lots of

butter. I like peanut butter and honey on white bread, and my dad thinks

that's really weird."

"The sandwich that tops it all is the one my nephew usually had when he came

home from school: a bread sandwich. A slice of white bread between two

slices of white bread. Now that's strange."



 Join one of our Discussion Forums:

Free Recipe Collection Forum

Jewish Recipe Forum


Free Newsletters:

We also publish two newsletters a couple of times a month.
To subscribe, send a blank email to the appropriate email address.
Topica will send you a message asking if you really intended to subscribe
- just click reply - that's it!

Free Recipe Collection Newsletter

Jewish Recipe Collection Newsletter



Click here to add our Web Site to your Favorites List:

Add to Favorites


Search this site powered by FreeFind


Our Favorite Internet Search Engine:


Mail this Page to a Friend


Any problems with this page? 
Send the URL of this page & a description 
of the problem to webmaster.
Thank you!


Back to Spike's & Jamie's Recipe Collection





Barnes & Noble Home Page

Barnes & Noble Music Page



Tired of Geek Speak when 
you have Computer Questions?

The Newbie Club - 
Computer Information for the Rest of Us!



Your Own Domain Name 
- $15 a Year

- Superior Quality Products since 1869



Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.







Back to Top